Due to the sustainability aspects, the shift toward plant-based foods has largely increased the global awareness of the potential role of legumes and pulses in nutritional diet over the past years. In favour of the versatile use of nutritionally rich lablab bean (Lablab purpureus L) seeds in food manufacturing industries, this study detailed the insights into the development of protein-rich biscuits formulated with lablab bean seed powder linking with the drying kinetics of lablab bean seed. Results showed the higher drying rate for uncoated lablab bean seeds paste than the coated samples. Four samples of biscuit containing 0%, 5%, 10%, and 15% lablab bean seeds powder were formulated. The protein, crude fibre, and ash content of biscuits increased significantly (P < 0.05) up to 9.92% ± 0.12%, 1.84% ± 0.05%, and 1.39% ± 0.07%, respectively, with the addition of lablab bean seed powder. The spread ratio of biscuit decreased with the increase of bean seed powder concentration (%). Organoleptic analysis revealed that control and 5% bean seed powder added biscuit ranked similarly. The texture, colour, and flavour of formulated biscuits changed marginally after 5 months of storage. The standard plate count and total fungal count were also within the acceptable limit for the storage period of up to 5 months.